RHCP - Serving the FINEST INDIAN FOOD IN DFW

Chicken leg quarters marinated in our Mughlai spice mix

6 Pcs boneless grilled chicken marinated in our special spices

6 Pcs chargrilled green cardamom flavored chicken with cream 

6 Pcs grilled paneer marinated in our special achari spice mix 

6 Pcs grilled paneer marinated in our coriander spice mix

6 Pcs grilled paneer marinated in our special spices

6 Pcs grilled paneer marinated in our tandoori spice mix

6 Pcs grilled paneer marinated in our special achari spice mix

Life changing crispy fries tossed with our special spice blend

  Hung yogurt kebabs with spices 

Diced chicken with spices, as served in Hotel Buhari

Desi pulled back chicken wings

Minced chicken and dumplings (8 pieces) pan fried with tandoori spices

Whole Pompano fish fried in our special tandoori spice mix 

Delhi style Papdi (crisp wafers) with potatoes, yogurt, mint and tamarind chutneys

The original taste of Punjab, chicken tikka with tomatoes, cream and butter

Old-Delhi style Chicken Korma, bone-in, slow cooked to perfection

Chicken in a thick gravy of whole spices, peppers, onions and tomatoes, bone-in or boneless

Boneless chicken cooked with onions and spices, dry velvety gravy

Marinated chicken leg in a rich cashew gravy, a Mughlai specialty

LIFE CHANGING TANDOOR GRILLED Bone-in Chicken cooked in Chef Khurana’s special spices in a RICH TOMATO GRAVY.

Boneless chicken cooked with onions, tomatoes and our achari spices 

Chicken malai tikka with fresh cream, cashew gravy

Boneless chicken cooked with onions, tomatoes and our achari spices 

Chicken tikka with tomatoes, cream, butter in a mutton mince gravy

Classic Kashmiri goat curry with Chef’s special aromatic spices 

Goat in a smooth gravy with whole spices, true Mughlai style  

Goat in a thick Bhuna gravy, a lost recipe from Maharaja Ranjit Singh's kitchen named after his famous chef Beliram!

Traditional style spicy goat curry from the Coromandel coast

Fiery Rajasthani goat curry with pounded spices and whole red chillies

Black lentils simmered overnight, finished with butter and cream

Yellow dal fry, tempered with cumin, onions, tomatoes, garlic, ghee 

Paneer cooked in a rich creamy cashew gravy, a Mughlai favorite

Fresh Paneer in a spicy Jalfrezi curry from the British Raj

Paneer, cooked with fresh tomatoes, enriched with cream and butter

Paneer cooked with creamy spinach and burnt garlic

Paneer cooked in classic Dum Style 

Paneer cooked in a kadhai gravy of tomatoes, peppers and onions.

Exotic vegetables with freshly ground spices cooked, a traditional recipe from the royal kitchens

Chickpeas and dried spices, Amritsari style with onions and ginger 

Cauliflower florets and potatoes tossed dry with cumin, green chilli

Tender corn kernels cooked with creamy spinach and garlic 

Boiled egg curry with tomatoes, onions, spices, a Dhaba favorite

Mushrooms and peas in a gravy of bell peppers, tomatoes and onions 

Boiled egg curry with tomatoes, onions and spices, a Dhaba favorite 

Balwant Singh Dhaba’s original recipe, whisked eggs in mix dal fry 

Fish cooked in coconut cream, a Bengali specialty

Shrimp cooked in coconut cream, a Bengali specialty

Fish cooked in  homestyle curry with potatoes  

Shrimp cooked in  homestyle curry with potatoes  

Chicken and long grained Basmati rice cooked in ”Dum” with flavors of saffron, cardamom and fresh coriander leaves - includes the potato and boiled egg Calcutta style.

Succulent mutton and long grained Basmati rice cooked in ghee with flavors of saffron, garam masala and fried onions 

Long grained Basmati rice cooked to celebrate Emperor Akbar’s 9 gems

Pillowy naan stuffed with aloo masala